Crab Souffle
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
698Calories
46 gProtein
13 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein46 g
Carbohydrates13 g
Fiber1.4 g
Sugars7.3 g
Total Fat52 g
Saturated Fat25 g
Monounsaturated Fat13 g
Polyunsaturated Fat5 g
Omega-30.2 g
Cholesterol663 mg
Sodium13335 mg
Potassium1005 mg
Calcium869 mg
Iron5.3 mg
Magnesium70 mg
Phosphorus833 mg
Zinc6.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C351 mg
Vitamin A610 mcg
Vitamin E2.9 mg
Vitamin K14 mcg
Vitamin B61.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.4 mg
Folate121 mcg
Choline441 mg
Caffeine0 mg
Water578 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 19. The excerpt below is the record exactly as published.
CRAB SOUFFLE Add the yolks of three eggs, well beaten, to a pint of hot cream sauce (No. 123). Season with a teaspoon of Wor- cestershire sauce and a pinch of cayenne, and stir in a cup- ful of grated dairy cheese. Add two cups of shredded crab
Cook this with the app: pantry check, scaling, and the assistant.